Keema per eedu
Official recipe from this book · page 42, 43
Serves: SERVES 4 GENEROUSLY
Ingredients
- FOR THE CHICKEN KEEMA
- 500g chicken mince (see above)
- 25g garlic paste (page 353)
- 20g ginger paste (page 353)
- 3 tsp fine sea salt
- 2 tsp deggi mirch chilli powder
- 2 tsp ground cumin
- 2½ tsp garam masala (page 356)
- 80g full-fat Greek yoghurt
- ¼ tsp ground turmeric
- 70ml vegetable oil
- 175g Spanish white onions, finely diced
- 1 bay leaf
- 3 green cardamom pods
- 1 cinnamon stick
- 35g fenugreek leaves
- A handful of coriander leaves
- TO ASSEMBLE AND SERVE
- 1 quantity spiced chicken livers (page 44), freshly cooked
- 4 soft white bread buns, sliced in half
- Butter, for spreading
- 4 eggs
- 1 tsp vegetable oil (optional)
- Freshly ground black pepper
- Salli (page 173)
- Coriander leaves, to finish
Instructions
The full instructions live in the book — you'll find this recipe on page 42, 43.